Steps
- Preheat the oven to 400°F / 205°C. Line a large baking sheet with parchment paper.
- Beat 225g of softened cream cheese, ¼ cup of granulated sugar, 1 egg yolk, ½ teaspoon of vanilla extract, and 1 teaspoon of lemon zest until creamy.
- Roll the two sheets of 450g of thawed puff pastry into 10in / 25cm squares. Cut each sheet into 12 equal strips.
- Pinch two strips end to end, twist the length, and coil into a spiral. Pinch the loose end closed, flatten the center, and prick it with a fork. Repeat with the remaining strips.
- Arrange ½in / 1cm apart. Add 1 tablespoon of filling to each center and press in 1½ cups of mixed blueberries, raspberries, and sliced strawberries, dividing them evenly.
- Beat 1 egg with 1 tablespoon of water and brush the pastry rims.
- Bake on the center rack for 18-20 minutes, until puffed and golden. Cool completely.
- Whisk ½ cup of icing sugar, ½ teaspoon of lemon zest, and 1 tablespoon of fresh lemon juice until smooth. Drizzle over the pastries.